It took days to get it to the final stage: I baked the cakes on Friday afternoon, layered them in the evening. I made the fillings (1 layer was coconut, the other home made prune jam) late Friday evening. I made the sauce (to moisten the cake) Saturday morning and then put the cake together in the afternoon.
Sunday morning I decorated with the cream and the edible animals. Then Sunday afternoon was the birthday party and we ate almost the entire cake! It took a lot of work, but I made it with love for my baby boy!
Minha coisa favorita de assar é pão. Admito que asso mais pães agora que eu tenho uma batedeira com um gancho de massa, mas ainda mesmo assim ainda gosto de sovar a massa à mão por alguns minutos antes de dar forma! De vez em quando eu ainda fico surpreendida que, uma mistura simples de farinha, água e fermento podem se unir e se metamorfosear em delicioso pão que eu como diariamente!
Esta receita é de uma revista sueca que recebo em casa todos os meses. A receita não parece ser nada de especial, olhando para a lista de ingredientes, mas eu amo a farinha de Graham, então eu decidi dar-lhe uma chance. Que decisão maravilhosa! Macios, esses pães são saborosos com requeijão, geleias, queijos ou até mesmo puro (especialmente recém-saído do forno).
Graham Rolls Recipe
|Misc||Child Friendly, Freezable, Pre-preparable|
- 50g fresh yeast
- 50g butter
- 400ml whole milk
- 2 teaspoons salt
- 1 tablespoon sugar
- 180g Graham flour
- 1/3 cup wheat germ
- 330g all purpose flour (preferably organic)
|1.||Crumble yeast in a large bowl. Melt butter and add milk, heat it to 37°C (98°F) and pour over the yeast. Stir to dissolve.|
|2.||Add remaining ingredients and stir until the dough comes together. Knead for 8-10 minutes. Form dough into a ball and place in an oiled bowl. Cover with a clean dish cloth and let rise 30-45 minutes.|
|3.||Place dough on a floured surface and divide into 4 pieces. Divide each piece into 5 additional pieces. Roll into balls and place on a baking sheet lined with parchment paper. Sprinkle a little flour over the rolls and cover with a dish cloth. Allow rolls to rice 30-45 minutes. In the meantime, preheat over to 250°C (475°F).|
|4.||Place baking sheet in the middle rack and bake 7-9 minutes. Let the rolls cool on a cooling rack before slicing.|
There are many benefits to living in Sweden, and one of them is “Fettisdagen”: Fat Tuesday, a day to fatten up before Lent begins. Traditionally it is celebrated with a semla, a sweet bun carved and filled with almond paste, whipped cream and topped with powdered sugar.
This is my third Fettisdagen in Sweden, and I decided to take on the challenge and bake it myself. There is a catch to baking these yourself though, and whether it’s a pro or con depends on how you look at it: I can’t bake just 2! I did find a recipe that makes 10 (and also found a recipe that made 40!). Once the dough had risen I decided to make 9 rolls, with one being a double (slightly bigger, hehehe).
I couldn’t bring myself to put in as much cream as the bakeries and shops do, but it was tasty and fatty anyway, and we have already eaten a few … and I don’t suppose the rest will last very long!!
Here’s the recipe I used:
I finally remembered to take a picture of this delicious, gluten-free quinoa and rice flour breakfast bread!
I used tri-colored quinoa (white, red and black), which I leave soaking overnight and give a good rinse in the morning before mixing it. Today I used my brand new ceramic skillet to cook it in, and it was super fast; ready in 10 minutes.
Here’s the recipe again:
Quinoa and Flaxseed Gluten-Free Bread Recipe
|Dietary||Gluten Free, Vegan, Vegetarian|
|Meal type||Bread, Breakfast|
|From book||Regina Racco|
- 4 tablespoons quinoa
- 1 tablespoon flaxseed meal
- 4 tablespoons rice flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
|1.||Place the quinoa in a small bowl and cover it with water. Soak overnight.|
|2.||Add flaxseed meal, rice flour, salt and baking powder to the quinoa.|
|3.||Add enough water to make a thick paste.|
|4.||Heat skillet on stove top and grease if necessary.|
|5.||Spread dough in the skillet and cover. Let cook until the bottom side begins to brown.|
|6.||Flip the bread and let other side brown, uncovered.|
|7.||Ready to eat!|